Richard and Suzanne's Louisiana Crawfish Pasta

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Meanwhile, melt butter in a large, deep skillet over medium heat; add garlic. Cook and stir for 1 to 2 minutes; season with salt and black pepper. Stir in onion and ½ tablespoon pepper flakes; cook until onion becomes translucent. Add crawfish tails; cook, stirring continuously, for 2 to 3 minutes. Transfer crawfish to a bowl, leaving as many onions as possible in the skillet.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Add heavy cream to the skillet; bring to a boil. Reduce heat to low; simmer until thickened. Stir in remaining ½ tablespoon pepper flakes; return sauce to a simmer for 2 to 3 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Serve crawfish and sauce over pasta; garnish with green onions.'}

📊 Nutrition Facts

Per serving (4 servings total)